Kitchen Corner

July 11, 2009

Banana Chiffon

Bake this chiffon for many times but have no time to post it here. Although I find the recipe is good but I believe many of you know how to make it as it's quite a famous flavour of chiffon.
I added some chopped bananas into the mixture to give it some extra texture so that I don't feel boring when just biting a plain banana chiffon but with some little chunky bananas. Another thing that I like is to eat it cool from the fridge as I feel it's much refreshing, super soft and fluffy. If you like to have the recipe. Please let me know I'll try to post it. Cheers!

Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and smooth. Gently mix in the chunky banana.

Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture (Using an electric mixer would be great!). The egg whites mixture should be peak foam, smooth and shiny.

Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)

Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.

Unmold the cake, keep the cake in the fridge it could last for 5 - 6 days. Best serve in 3 days.

I have tried the Chocolate Marble Chiffon recipe and it turn out great. I like your recipe without using any baking powder and cream of tartar. I would be appreciate of you can share with me this Banana Chiffon recipe as well. Thanks so much! I will post up my Chocolate Marble Chiffon cake pics soon...

Hi nyonya pendek melaka,I'm not using the basic vanilla chiffon recipe for this banana chiffon. If you like the recipe, I could post it up here but please give me some time. Hope you like some of the recipes and enjoy! Cheers!

Hi tracieMoo,Once you get use with the process it's not hard at all. And I always believe practice makes perfect. Try it ok! Good luck!

Hi Snooky doodle,Hi Mary,Thanks for your lovely words!

Hi TINTIN,Glad to know you've got a nicely baked chiffon cake. I would love to have a look. I'll post up the banana chiffon recipe, just give me some time as I'm away from home at the moment. Cheers!

I saw Tintin bake the Chocolate marble chiffon cake, and I like your way of w/o adding any tartar. I tried to bake it today, it came out perfectly from oven, rise high and no break. But later it shrink, is this due to I didnt put it up side down?I can not put up side down because I bought a wrong mould which dont have four metal blades at the side...Could you enlighten me.Thanks.

Hi, Thanks for your explanation. Mine was shrink at lot, reduced to half, and another reason might due to the chiffon pan I use is non-stick pan, I suspect the cake can't stick to the pan wall, that's why it shrink and reduce a lot.What do you think, might this was the main reason?if yes, I need to get another normal metal chiffon pan..

Hi..Tried your marble chocolate chiffon last nite, turned out great. Was really soft and smooth. Thanks for sharing. By the way, as I am new in baking, have a question to ask, as I saw fr other recipes that use cream of tartar to beat the egg white but yours is using cornflour instead. May I know what is the difference? Thanks, H.Kee

Hi H.Kee,Glad you have a successful chiffon. That's a recipe from a translated Japanese book. I didn't know why there ask for cornflour instead of tartar. I guess it gives the cake a bit of moisture but not sure. Anyway, it's very soft and smooth indeed.

Hi Grace,I made this chiffon and it tastes so good except one thing - all my banana chunks sink to the bottom of the cake. Is there anyway to prevent that? I also have the same problem with other fruits and nuts. Yours seem to be distributed very well. I tried rolling them in flour first but it never worked before. Please help!!!